"Gabby" > wrote in message
oups.com...
> Interesting that no one has mentioned salt cod. Around here fish cakes
> = salt cod. My fish cakes have only 4 ingredients.
>
> Salt cod
> Potatoes -- boiled & mashed without adding anything
> Onion (or green onion)
> Pepper
> Some folk add parsley.
>
> Using salt cod of course requires bringing it back to an acceptable
> level of saltiness. Done usually by soaking overnight (if using solid
> cod) or by doing a bring to a boil/simmer/drain and repeating until
> palatable.
>
> Once cod has cooled, flake it (or put through the food processor). Mix
> with potato, onion & pepper. Form into patties & fry in butter. Can
> be rolled in flour first but it's not necessary.
>
> That is normally my Ash Wednesday/Good Friday suppers.
>
> Gabby

I've used salt cod over the years, but it seems more trouble than it's worth
to me because of the soaking, soaking, soaking. Salted cod, I always feel
I'm chewing on a gelatinous piece of meat that has not quite been tenderized
and it always jumps back at me when I chew. (Yes, I'm made it many,many,
many times -- only because DH likes to buy it when he sees it -- somehow he
thinks I will soak it, but he ends up doing the tedious job).

Do you ever use this same recipe for not-salted cod?
Dee Dee